Sour Cream Pound Cake With Raspberry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
vegetable cooking spray |
all-purpose flour |
1 (18.25-ounce) package reduced-fat yellow cake mix |
1/2 cup sugar |
1 (8-ounce) container fat-free sour cream |
1 cup egg substitute |
3/4 cup applesauce |
1 teaspoon almond or vanilla extract |
raspberry sauce |
garnishes: powdered sugar, fresh mint sprigs |
Directions:
1. Coat a 12-cup Bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan.
2. Beat cake mix and next 5 ingredients at medium speed with an electric mixer 4 minutes. Spoon into pan.
3. Bake at 325° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack. Serve with Raspberry Sauce; garnish, if desired.
4. Nutrition: Per slice with 3 tablespoons sauce.
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